RECIPE INSIDE: spiced almond cookies

TOP 10 November recipes and coconut custard & berries toast.

Enjoy these soft, chewy and perfectly spiced almond cookies with a cuppa this festive season. The ideal afternoon pick-me-up or homemade edible gift for family and friends, they're quick to make and taste delicious.    200g / 1½ cups / 7 oz plain white flour (or gluten free plain white flour)   ½ teaspoon baking powder    ¾ teaspoon bicarbonate of soda   ½ teaspoon ground cinnamon    ½ teaspoon ground ginger    ½ teaspoon ground cardamom    ½ teaspoon ground nutmeg    85g / ½ cup / 3 oz coconut sugar    50g coconut oil, melted & cooled   50g / ¼ cup / 2 oz smooth almond butter    4 tablespoons oat milk    1 teaspoon vanilla extract    for the coating   3 tablespoons coconut sugar    1 teaspoon ground cinnamon    ½ teaspoon ground ginger    ½ teaspoon ground nutmeg step 01   Preheat oven to 180°C / 160°C fan / 350°F. Line a baking tray with parchment paper and set aside.    step 02   Place the flour, baking powder, bicarbonate of soda, ground spices and coconut sugar into a large bowl and whisk until no lumps remain.     step 03   In another medium bowl, whisk together the melted coconut oil, almond butter, oat milk and vanilla extract.    step 04   Pour the wet ingredients into the dry and mix well to form a thick, slightly sticky dough.    step 05   For the cookie coating, stir together the coconut sugar, ground cinnamon, ginger and nutmeg.  step 06 Using a tablespoon, scoop out the cookie dough and roll into 16 balls. Then roll each ball in the spiced cinnamon sugar to coat evenly.    step 07   Space the balls evenly apart on the prepared baking tray and bake for 11–12 minutes until darkened, slightly flattened and cracked on the surface.    step 08   Remove from the oven and allow to cool on the baking tray, on a wire rack, before eating.  If you want to unsubscribe from our mailing list, click here Floor 1, 250 Tottenham Court Road, London W1T 7QZ